| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Fennel bulb; (sometimes called |
|
|
; anise) |
| 2 |
tb |
Chicken broth |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Extra-virgin olive oil |
| 1/4 |
ts |
Sugar |
| 1/2 |
lb |
Arugula; stems removed |
| 1 |
sm |
Red onion; coarsely chopped |
| 1 |
|
Piece fresh Parmesan; (2-oz) |
INSTRUCTIONS
Remove fronds, stalks, and tough outer layer from fennel. Halve bulb
lengthwise and cut into paper-thin slices with a mandoline or other
manual slicer.
Whisk together broth, lemon juice, oil, sugar, and salt and pepper to
taste in a large bowl. Add fennel, arugula, and onion, then toss
together. Thinly shave enough Parmesan with a vegetable peeler to
measure 1/4 cup.
Serve salad sprinkled with Parmesan.
Makes 4 servings.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 299 Calories (kcal); 15g Total Fat; (41% calories from
fat); 9g Protein; 38g Carbohydrate; 0mg Cholesterol; 259mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”